Tuesday, July 28, 2009
This recipe is from my friend homecooked. I tried it couple of months back and it came out very delicious. If you are wondering why the sugar syrup has a bronish tint to it,I used organic unbleached cane sugar.That is why:).
2 and half cups of water
1 cup sugar
A few strands of saffron.
Divide the paneer into small balls. These will double in size once cooked, so make the balls accordingly.
Heat water and sugar in a pressure cooker to make syrup. Once the sugar is dissolved and the water is boiling, add the saffron.
Then add the paneer balls. Remember that they will expand so add as many as will comfortably fit in the cooker even after the expansion.
Cook for 1 whistle and keep aside. Bring to room temperature and then refridgerate.
Serve chilled with the syrup.
If you dont have a pressure cooker, you can make the rasgullas in a normal vessel with a tight lid. Just cook the rasgullas on medium-high flame for 25-30 minutes. You may have to add more water, so adjust the propotion of water and sugar accordingly.